50g blueberry puree
200g cocoa butter for glazing
Some brown fat-soluble food colouring
Silicone negative moulds (in the shape of a real champagne cork)
150g blueberry puree
30g dry gelatine powder
50g blueberry puree
80g fresh blueberries
1 tbsp of blueberry puree
1-2 tbsp champagne
Stir the blueberry puree and champagne, then fill into silicone negative moulds and freeze for 12 hours. Heat the cocoa butter to 40C and colour with a little brown food colouring. Loosen the champagne corks from the moulds one by one, carefully spike with a wooden skewer and dip frozen into the cocoa butter. Remove the wooden skewer and seal the opening with some cocoa butter. Let the “champagne corks” thaw in the fridge. You will need 4 “champagne corks”.
Beat the egg whites until stiff and set aside. Mix water and sugar in a saucepan and heat to 127C. Meanwhile, heat the blueberry puree in another pot 35C and add the gelatine powder. Mix the gelatine mixture together with the 127C sugar syrup. Continue whisking the egg whites. While the food processor is running, let the hot sugar-blueberry-syrup trickle in. Continue whisking until the marshmallow-mixture has cooled down to room temperature. Fill the marshmallow mixture into a piping bag with a small and smooth nozzle and pipe small dots with a 1cm diameter onto a sheet lined with baking paper. Place the marshmallows in the fridge for at least 2 hours.
Mix the blueberry with champagne. Fill the blueberry mixture into a flexible plastic bottle with small nozzle. Fill liquid nitrogen into a container and small let drops of the blueberry mixture fall into the liquid nitrogen bath. Ladle the resulting frozen blueberry beads out of the liquid nitrogen and keep in a sealable container in the freezer at -18C.
Halve the blueberries and mix with the blueberry puree and some champagne.
Place one “champagne cork” in the middle of each of the 4 bowls. Spread the blueberry salad around it. Place 4-5 blueberry-marshmallows on top of the blueberry salad. To finish, sprinkle some frozen blueberry beads on it.